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How To Make Buttermilk Fried Chicken?

When it comes to making fried chicken, buttermilk is an essential ingredient. It gives the chicken an incredible flavor, and it’s easy to prepare. This recipe is so delicious that you’ll have to make it at least once. The flavor is so unique and so well-balanced that it’ll be the talk of the party. Here’s how to make buttermilk frying a hit at your next party. After preparing the chicken, you should add the buttermilk marinade to it. You can cover it with plastic wrap and leave it to soak for an hour. The chicken should be cooked to 165 degrees Fahrenheit.

Place the fried chicken on a wire rack and keep it warm when finished. Once the chicken is done, it will be golden brown. You can serve it with your favorite side dish or in sandwiches. You can use this recipe to make a delicious buttermilk fried chicken. Before cooking the chicken, add the marinade to the chicken. Let it sit in the fridge for at least an hour.

fried chicken

It’ll tenderize the chicken and make it even more delicious. While you’re waiting for it to cool, you can keep it warm in the oven to prevent it from drying out too much. This is an excellent recipe for a dinner party. You’ll need a whole chicken cut into eight pieces for this recipe. Mix the buttermilk with enough flour to coat the chicken. You can also use a large resealable plastic bag to marinate the chicken. Once the chicken is coated, fry it until it’s crispy and golden brown. You can serve this dish with your favorite side dish or in a sandwich! Here’s a step-by-step guide to making the perfect buttermilk fried poultry.

How To Make Buttermilk Fried Chicken?

To make buttermilk fried chicken, you need three pounds of chicken. You can use drumsticks or thighs for this recipe. Then, you can rub the chicken with the marinade using dry mustard and paprika. Then, you can coat the chicken with the batter and fry it until it reaches a crispy golden brown. You can now serve your chicken with a delicious dish. It’s so easy and tasty that it’s sure to become your family’s favorite meal.

To make buttermilk fried chicken, you should first cut the chicken into eight pieces. Then, it would help if you prepared a large bowl or resealable plastic bag. Then, it would help if you poured the buttermilk marinade on the chicken. Then, place the chicken in the oil. Then, allow the chicken to soak in the marinade for an hour. Then, let it rest for 30 minutes.

You can wash your chicken pieces if you like. To make sure the pieces are dry, pat them with a paper towel. To make the buttermilk and flour, whisk together the buttermilk, eggs, paprika, spicy sauce, salt, and pepper in a large mixing basin. Whisk in the baking powder and baking soda after everything is smooth. On a small plate, pour the flour.

Dredge the chicken: Dredge the chicken in flour, ensuring it is completely covered. Then dip it into the buttermilk and coat it thoroughly. Re-dredge it in flour and lay it aside on a dish or rack. Repeat until all of your chicken pieces have been dredged. Fry the chicken Preheat the oil while you dredge the chicken. Oil a deep skillet or dutch oven to a depth of 1-2 inches. Preheat the oil to 350 degrees Fahrenheit. Cook the chicken pieces with enough room between them, so they don’t cling together. Cook for about 7 minutes, flip, and cook for another 3-5 minutes until the chicken is thoroughly done.

Rest the chicken: Place the chicken pieces on a platter lined with paper towels and set aside for 10 minutes to rest. Serve and have fun.

Buttermilk Fried Chicken Recipe

The buttermilk marinade should be thick and sticky. After the chicken is cooked, place it on a wire rack and keep it warm in the oven. Once the chicken is done, transfer it to a wire rack and keep it warm. After the first batch is cooked, you can cook the subsequent batches. To make the buttermilk, you can buy buttermilk in most supermarkets or prepare it at home by combining 250ml of full-fat milk with lemon juice and white wine vinegar. Then, stir the ingredients to create a thick and creamy mixture.

How To Fry Buttermilk Chicken?

Make use of a thermometer: Nothing is more frustrating than biting into a perfectly browned piece of chicken only to discover a raw middle. Make sure each item reaches a temperature of 165°F on the inside. Use a high-sided cast-iron skillet. A dutch oven, if you have one, is ideal. The cast iron effectively distributes heat, and the high sides keep oil splatters at bay.

Add a tablespoon of corn starch to the flour for added crispness. After the chicken has been fried, place it on a cooling rack over a baking pan lined with paper towels to drain the excess oil. Allow the oil to cool completely before using it. Using a mesh strainer, filter the oil. Keep the filtered oil in a glass jar until you’re ready to use it again.

What Is The Function Of Buttermilk In Fried Chicken?

Buttermilk is the somewhat acidic liquid leftover from the churning of heavy cream to make butter. This acidity contributes to the added tenderness of the chicken and the crispness of the breading. Additionally, it adds tang to your chicken, which brings out the flavors in the breading.

Additionally, you can tenderize your chicken by marinating it in buttermilk for a few hours. If you do not have buttermilk on hand, you may make your own by combining 2 cups of ordinary milk and two tablespoons of lemon juice or white vinegar.

How To Store Buttermilk Fried Chicken?

Buttermilk has low-fat content and freezes well. However, it will not impair the cooked chicken if it separates somewhat after defrosting. Add the chicken to the marinade in a big airtight container or a sturdy resealable bag. Freeze for up to a month after firmly sealing. Refrigerate fried chicken in shallow airtight containers or wrap securely in heavy-duty aluminum foil or plastic wrap to extend its shelf life for safety and quality. If properly refrigerated, fried chicken will keep in the refrigerator for 3 to 4 days.

What Is The Role Of Buttermilk In Fried Chicken?

Buttermilk soaks chicken and other meats, making them soft. While harsher acids, such as lemon juice or vinegar, can tenderize the meat, they can also dry it out. However, soaking chicken in buttermilk keeps it juicy while also tenderizing it. While most fried chicken recipes call for buttermilk for various reasons, this simple recipe does not. Not requiring buttermilk or a buttermilk substitute is a terrific way to avoid a quick trip to the shop and can allow you to enjoy the process of preparing chicken without having to look for obscure ingredients.

Is Buttermilk Or Milk Better For Frying Chicken?

It’s not required, but it’s highly recommended for fried chicken. Buttermilk gives the coating a nice flavor and helps it stick to the chicken. It has a high acid content, which tenderizes the meat.

Suppose you don’t have buttermilk. Substitute one teaspoon lemon juice or vinegar per cup of milk. This is a fantastic buttermilk alternative. You can use any milk, but if your recipe calls for a specific type of buttermilk, such as low fat, it’s preferable to substitute with a similar type of milk. Add one tablespoon (15 mL) vinegar to make 1 cup (240 mL) buttermilk alternative in a liquid measuring cup.

How Do You Keep Crispy Fried Chicken?

Arrange them on a cooling rack over a baking sheet to cool. If you’re frying numerous batches, place the entire arrangement in a low oven to keep it warm while you continue to cook and add to the rack.
After you’ve made the fried chicken, keep it crispy by keeping it in the oven on low heat until you need it.

If you want to reheat the leftover fried chicken, reheat it at a high temperature in the oven. In contrast, the chicken warms up, the coating crisps up. Using aluminum foil, cover a baking sheet or pan in the oven, and this will aid in the crisping of the breading. Arrange your fried chicken on the foil in a single layer. Cover the top of your pan with aluminum foil as well for the most remarkable results.


Ensure that the chicken is well-covered and that it’s as moist as possible. During the cooking process, the oil temperature should remain between 140 and 170C. After the first batch of chicken is cooked, transfer the remaining pieces to a clean wire rack and keep warm in the oven. When the buttermilk has reached the perfect consistency, you’ll be able to add the egg and strengthen the breading.

The secret to making buttermilk fried chicken is to use good quality buttermilk. You can find it in many supermarkets. For a traditional taste, use a tablespoon of buttermilk, and it’s perfectly safe to eat, and it’s also delicious and filling. The chicken should be cooked to 165 degrees F. Afterwards, serve the fried chicken with a favorite side dish or sandwich.